Recipe for smoked turkey

[shawnandangie]

I am looking for a recipe for a good smoked turkey for thanksgiving.  I saw the one on the website, but it calls for pecan smoking biscuits.  Those are not easy to find.  Anyone know of any other recipe with more common flavor biscuits?

[Habanero Smoker]

Hi shawnandangie;

Welcome to the forum.

If you like the recipe that calls for pecan smoke, you can substitute any flavor smoke you want. Smoke flavor is a personal choice. Pecan is kind of like a milder flavor of hickory, so you can use hickory also. I generally use maple and/or apple for poultry; applying 2 - 3 hours of smoke. I am always substituting smoke flavors, just be careful when using mesquite on poultry. I find that flavor too strong.

[Wildcat]

Welcome to the forum.  I too like Mable or Apple on poultry.

[hillbillysmoker]

Welcome to the forum. Also for many things I mix flavors such as mixing maple with cherry.

[iceman]

Apple sure has been working out good for me lately on poultry. The hickory and cherry work good too depending on avail. Hickory is fairly common up here but not cherry.

[Ontrack]

Welcome to the hungry people place. I've never done a whole turkey on the Bradley, but I did a couple of breasts last weekend that were delicious. There is a recent thread on here in the OBS heading originated by Stickbowcrafter. I followed his recipe, but used apple, and was thrilled with the outcome.

[iceman]

Welcome to the hungry people place. I've never done a whole turkey on the Bradley, but I did a couple of breasts last weekend that were delicious. There is a recent thread on here in the OBS heading originated by Stickbowcrafter. I followed his recipe, but used apple, and was thrilled with the outcome.

Watch out if you use that recipe though. We had a break in and "SOMEBODY" named Ann stole the left overs. :o ;D :D

[Oriondriver]

Is there a better temp to smoke it at? Is there a good rule of thumb to determine smoking time? Total cooking time?

Thanks

Scott

[Habanero Smoker]

I smoke poultry at the highest temperature the cabinet will allow, which is usually not more then 240°F at its highest. Smoke flavor is a personal taste. For poultry I generally don't apply more then 3 hours of smoke, for hickory I cut it down to 2 - 2:40 hours. Make sure you keep your vent 1/2 to 3/4 open during the first several hours, then when most of the moisture dissipates, you can start closing the vent a little. You want to get the internal temperature to 165°F, measured at the thickest part of the thigh.

One tip; if you are smoking the turkey horizontally be careful when you take it out of the smoke. The cavity fills with juices that easily spill out it the bird is tilted. When I take my turkey or whole chickens out of the smoker, I place the rack on a rimmed cookie sheet to carry it from the smoker to the house.

Others may help you on the other questions. I don't give times, there are too many variable; ambient temperature, wind conditions, how fast each individual smoker gets back up to the set smoking/cooking temperatures, and to some extent the dew point. If you are running low on time, you can always move it to the oven, if you have room; or a gas grill.

Too improve the skin texture, it is best to finish in an oven anyway. Take it out of the smoker earlier and place it in a 350°F - 400°F preheated oven.

[HCT]

Okay, thanks for all the info but just a question or 2.
I'm going to honey brine the turkey. recipe courtesy from Alton Brown. Since the turkey is just a regular supermarket brand, not self basting, would injecting it with the brine be helpful? I planned on injecting some butter before smoking. Would both injections be overkill?
Now, during the smoking the bird is on a rack, the next level below is a pan to catch the drippingsfor the gravy. Am I on track or is there other suggestions?
Thanks Habs in advance. :D

[brderj]

I wouldnt inject with a brine...to much salt in a brine.  I usually do inject with butter or one of those cajun mixes, just depends on where I am going.  I also put a pan near the bottom to catch juices, easier clean up and I dont have to worry about gunking up the works with grease.  I will echo the idea of bringing the bird in the house to crisp up the skin, always a good idea.  I personally use Apple when smoking my birds, but I was thinking of off setting it with something thicker, like a 2 apple to 1 hickory ratio or something absolutely dumb like that  ;D  Good luck

I also saw that brine show with AB...I think I'm addicted to cooking shows lately, lol

[HCT]

brderj, I always liked AB's recipes and usually give them a shot, especially his cinnabons. Bobby Flay is another great one, addicted to alot of his recipes. He has good ideas and one usually doesn't have to adjust seasonings. Try his BBQ'd chicken wings, now that's addictive.

[Mr Walleye]

HCT

Do you have a link to Bobby Flay's BBQ Chicken Wings?

I did a search on google but didn't come up with any BBQ Wings, thousands of others though.

Mike

[brderj]

brderj, I always liked AB's recipes and usually give them a shot, especially his cinnabons. Bobby Flay is another great one, addicted to alot of his recipes. He has good ideas and one usually doesn't have to adjust seasonings. Try his BBQ'd chicken wings, now that's addictive.

Good eats and boy meets grill are my two favorite shows, lol. 

[HCT]

Hi Mike
Here is the recipe for the wings. When it calls for ancho and New Mexico chili powder use only the ancho's and new mexican chili's (use the hot one's) ground up. Remove the seeds and stems and grind them. Don't add anything else to them.  I didn't make the blue cheese dressing, the wings were long gone before I even thought of it. :D :D :D
Also here's Flay's website. www.bobbyflay.com

Hot Wings with Blue Cheese-Yogurt Sauce Bobby Flay
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)
For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.